An easy Sunday bake for you. Super easy and something to whip up for morning tea. Eat them warm and enjoy a cuppa. The original recipe is available here, but I’ve changed it up to include our diced fruit mix

DRIED FRUIT and ORANGE SCROLLS

1/3 cup brown sugar

2 tblspns dried citrus power (I simply crushed some dried citrus slices, the original recipe uses zest)

1 2/3 cups of whole-wheat plain flour ( I used @woodford) 

2 tspn baking powder

1/4 tspn salt

3 tblspn cold butter cut in cubes

2 tblspn cream cheese

2/3 cup milk

2 tblspn Spectacular diced dried fruit mix

2 tblspn softened butter for filling

For the glaze

1/4 cup cream cheese

3 tblspn icing sugar

2 tblspn orange juice

Method

Turn the oven on to 180 degrees Celsius. 
Mix the brown sugar with the dried citrus. Put 2 tblspn of the orange sugar mix in a bowl that you’ll make the dough in. Keep the remaining sugar mix for the filling. 
Add the flour, baking powder, salt and mix through. Add the butter and cream cheese pieces. Rub through the flour mix until all combined and the mix is crumbling. 
Make a well in your flour mix and pour the milk in. Mix through all the ingredients then put your dough (wrapped) in the freezer to cool. While the dough is cooling grease your dish - I used a shallow casserole dish and greased very well with butter. 
Unwrap the dough into your floured surface. Roll the dough out to about 26cm x 12cm. It was a bit sticky. Spread the softened butter then sprinkle your dried fruit/sugar mix over the dough. 
I started with short side and slow rolled the dough, using a scraper to make the rolling pretty easy. I covered the log in plastic or beeswax (if you have one big enough) and then put the dough in the fridge for 30 minutes. 
Take the dough out and unwrap. I measured out 8 pieces in the log. You can use a cerated knife to slice each scroll but I find using a piece of cotton to make each cut in the dough (see my Instagram for a demo of this). Place your first slice in the centre of your pan then place the rest evenly around it (about 1cm apart). 
Bake until golden on top (I did sprinkle any leftover dried fruit/sugar mix over each scroll). It took about 25-27 mins in my oven. 
While the scrolls are cooking mix together the glaze ingredients. 
Once the scrolls are cooked, let cool for a few mins and then pour/spread the glaze on. 

Eat warm and enjoy xxx Makes approx 8-9 scrolls

Mrs T’s Boiled Fruit Cake [via Pinnaroo Farm's Aunty Val]

1 x 440g tin crushed pineapple

1 cup sugar

2 cups Spectacular Dried Diced Fruit

125g butter

Pinch of Salt

1 tsp bi-carb soda

2 large eggs (beaten)

1 cup Pinnaroo Farms Sprouted Red Lentil Flour

1 cup SR flour

1 tsp mixed spice

 Method

Place pineapple (the whole can), sugar, fruit, butter and salt in a medium size saucepan, simmer 10 minutes, add bi-carb soda. Cool. Add beaten eggs, flours (sifted together), mixed spice to other ingredients and mix.

Spread into 20cm (8 inch) square cake tin lined with baking paper. Pre-heat oven to160c and bake for 35-40 minutes or until set when tested. Cool in tin.

ANZAC day is a day for making ANZAC biscuits and remembering our Poppas and Nannas. How great it would be if they were still here.

I could ask Jack what he thought of our Fig Leaf and Rose tea.

My Barmera Poppa Jeff was the baker, he would make the biscuits.

Barmera Nanna would make her famous scrambled eggs and Margie, Monash Nanna would let us dress up in her extraordinary hat collection. 

This is our family ANZAC biscuit recipe, created by Auntie Rene, preserved by Auntie Joy and dabbled with by me.

Ingredients

1 cup plain flour

1 cup rolled oat

1 cup sugar

1 cup shredded coconut

125 g butter

1 tblspn sticky quince syrup

1 tblspn golden syrup

2 tblspn water

1 tsp bicarbonate of soda

Method

Set your oven at 175 degrees Celsius.

Sift the flour into a bowl. Add the sugar, rolled oats and coconut.

In a saucepan add the butter, syrup and water and bring to boil.

Stir in the bicarb soda and then take off the heat.

Add in the dry ingredients. Mix thoroughly.

Put teaspoons of mixture onto 2 greased trays (you need to allow space for the mixture to spread) and bake at 175C for approx 10 - 12 minutes.

Biscuits will harden when cool. Watch them, I did nearly burn them.

Makes 30 biscuits.